Salmon with Saffron-Braised Cucumber...Salmon with Saffron-Braised Cucumber and Fennel

Name: Salmon with Saffron-Braised Cucumber and Fennel
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Persons
Ingredients: 2 cucumbers—peeled, seeded and cut into 1/2-inch dice; 1/4 cup dry white wine; 2 small fennel bulbs (1 1/2 pounds)—halved, cored and cut into 1/2-inch dice; 1 tablespoon all-purpose flour; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Pinch of saffron threads; 1 1/2 pounds skinless center-cut salmon fillet, cut into 1 1/2-inch pieces; Salt and freshly ground pepper; 1 1/2 cups vegetable stock or low-sodium broth

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Cuisine

International

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Servings

4 Persons

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Prep Time

10 Minutes

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Cook Time

25 Minutes

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Difficulty

Medium Level

Salmon with Saffron-Braised Cucumber and Fennel requires about 25 minutes from start to finish. This dairy free and pescatarian recipe serves 4 and costs $5.34 per serving. One serving contains 465 calories, 39g of protein, and 25g of fat. This recipe is liked by 1 foodies and cooks. This recipe from Food and Wine requires cucumbers—peeled, vegetable stock, saffron threads, and flour. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is outstanding. Similar recipes include Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron, Lettuce, Apple, and Cucumber Salad with Fennel and Walnuts, and Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing.

DeliciousTastyWell Prepared

Ingredients

•2 cucumbers—peeled, seeded and cut into 1/2-inch dice

•1/4 cup dry white wine

•2 small fennel bulbs (1 1/2 pounds)—halved, cored and cut into 1/2-inch dice

•1 tablespoon all-purpose flour

•1/4 cup plus 1 tablespoon extra-virgin olive oil

•Pinch of saffron threads

•1 1/2 pounds skinless center-cut salmon fillet, cut into 1 1/2-inch pieces

•Salt and freshly ground pepper

•1 1/2 cups vegetable stock or low-sodium broth

Cooking Instructions

01
In a large saucepan, heat 1/4 cup of the olive oil.
02
Add the fennel and cook over moderate heat for 2 minutes.
03
Add the cucumbers and cook for 2 minutes.
04
Add the wine and saffron and cook until the wine has reduced by half, about 2 minutes.
05
Add the vegetable stock and cook until the fennel is tender, 10 minutes.
06
Meanwhile, season the salmon pieces with salt and pepper and dust them lightly with the flour. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil.
07
Add the salmon pieces and cook over moderately high heat until barely cooked through, about 3 minutes per side.
08
Transfer the salmon pieces to the saucepan and cook for 1 minute. Season the salmon with salt and pepper and serve at once.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023